Food recipes
Potato Farls (irish)
Potato Farls (irish) Ingredients: potatoes, raw, skin butter, without salt wheat flour, white, all-purpose, unenriched salt, table oil, olive, salad or cooking Directions: Peel and halve potatoes; put in large saucepa...
Potato Farls (irish)
Ingredients:
potatoes, raw, skin
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
Drain well; return to saucepan over low heat.
Add butter; mash potatoes well.
Stir in flour and salt.
Gather mixture into a ball; turn onto lightly floured surface.
Knead lightly until smooth.
Divide dough in half.
Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick.
Cut into quarters; set aside.
Repeat with remaining dough.
In large nonstick skillet, heat half the oil over medium-high heat.
Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
Serve warm.
Ingredients:
potatoes, raw, skin
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender.
Drain well; return to saucepan over low heat.
Add butter; mash potatoes well.
Stir in flour and salt.
Gather mixture into a ball; turn onto lightly floured surface.
Knead lightly until smooth.
Divide dough in half.
Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick.
Cut into quarters; set aside.
Repeat with remaining dough.
In large nonstick skillet, heat half the oil over medium-high heat.
Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
Serve warm.